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Thanks for the responses. Tim, I wouldn't mind driving a ways if I knew I could get a really good cut of meat. I would probably have to drive to St. Louis to find. Brad, your roast looks delicious. Would you share what you seasoned it with. That's the type roast my local grocery store can...

I live in a semi-rural area and have few places to purchase beef. Have a small grocery store near me and the owner cuts his own meat. He doesn't sell bone in rib roasts but does have boneless whole loins he cuts into ribeye steaks. I can buy a boneless loin roast from him for $9.00/lb. Also...

Dick, Just a thought but you could open the vents on your WSM. If you've still got coals and charcoal left wouldn't be surprised if you got up to 300-350 degrees pretty quick. Be a lot easier than moving the roast. Whatever you do let us know how it turned out.

RGleason, Well, evidently the way you cleaned and seasoned worked really well. I don't own a waffle iron but have seen several and yours is the best looking. I've been cooking with CI for a long time and really enjoy the way it heats evenly and, if seasoned properly, is almost as non -stick...

Gary, I purchased the 26.75" last fall and, yep, the lid porcelain was chipped and the ash bucket was out of round. Yes, Weber took care of the problems and I now have an extra, slightly chipped lid and a complete slightly out of round one touch system. In spite of these problems I have not...

You did an excellent restoration on that iron. Griswold small block, I'm envious. Did you use electrolysis to clean? What did you use for the first seasoning? Did I say I'm envious? Oh yeah, the waffles look good too. :)

I like your attitude and have been there, done that. :o

Jim, As another Julia said "supercalifragilisticexpealidocious". An absolutely, beautiful cook. Sure wish crawdads got that big here in Missouri. :)

Rick, My experience mirrors yours. I've never seen a forum where folks are so friendly and willing to help. Hope you had a Merry Christmas and I wish you many successfull cooks.

Jeff, That roast is done to perfection period! I suspect the reason you couldn't reach 375 degrees is with only two chimneys of charcoal in the 22 WSM it was doing all it could do. But the slightly lower temps worked out to your advantage. Just curious, was the meat more done near the...

Porksicle's! Yum, yum, they look delicious.

It'll only get better Tony. Congrats!

Dwain, Great looking pizza! Your must have a really well seasoned CI skillet to get the pizza out in one piece. Or do you have some other little secret? :)

Now that looks larapin' Gotta try.

Bob, That is some FINE looking smoked PL. I especially liked the glaze you put on it. Also, I'll never gripe again about cooking in my carport when it's raining and a little windy. :)

Tim, You're not the first one to have a cooked butt fall apart when lifting from the grate. Get yourself a pair of these, push them into the butt as low as you can get and push together firmly. If the butt is stuck to the grate use a pancake turner to loosen up before removing from the grill...

Well, Bob is from the Show Me state and by the looks of those steaks he sure showed you,,,,,,,,,,,and me too! :) I've grilled many pork steaks but never would have thought to cook them entirely indirect. Thanks for posting Jim and thank you Bob for showing how it's done.

These have worked well for me, even when lifting CI skillets. http://www.amazon.com/dp/B001AH8QLW/?tag=TVWB-20

Daryl, One thing I've learned about my 732 is if the probe electrical connection (at the base unit) is even slightly dirty or greasy I'll get a "HHH" or "LLL" reading. Wipe off with a little Windex to clean. Also, one thing that will kill a probe pronto is water getting into the joint where...

Tim, Does the jacket fully or partially cover the three air intakes on the charcoal chamber and possibly restrict air flow? I would think any kind of insulating jacket for the WSM would tend to allow it to run hotter and allow the smoke wood to do it's job. Sorry, guess Gary and I were...